Thats the key here. How does it change the end product? Continue cooking the brisket until it reaches an internal temperature of 95C, about 1 to 2 hours. Wrapping in paper seems to add about 1 hour more to cook time (versus wrapping in foil). But as you can see I am not an expert but the end results still turn out good. Remove the brisket from the cooker, and let rest for at least an hour either tented with foil or wrapped in a towel and placed in a cooler (without ice). So butcher paper won't be as fast a cook as foil, but will still be faster than cooking unwrapped. The process of hanging and grilling can be used for a variety of meats, including steaks, chicken, pork roast, lobster, and vegetables. Glad I was gone, wife got FedEx to drop it on the frond deck. Heat the smoker to 200 to 240 degrees using hardwood or hardwood lump charcoal. Remove the brisket from the package, rinse gently with cold water and pat dry with paper towel. Ate dinner at 6:00pm. This is a mindless brisket recipe. Ifso,should it be a wet brine or dry brine? Either you nail it, or it turns out to be like roast beef. 86.9k Followers, 1,212 Following, 2,131 Posts - See Instagram photos and videos from Pit Barrel Cooker Co. (@pitbarrel) Beef base: Lots of people will use beef stock but I use beef base mixed to double strength. I just pulled this off today for a family gathering and was declared a minor god of the smoke pit. The Pit Barrel Cooker just chugged along and finished the job while I did other things. Regardless of your preferences, it is critical to adhere to the basic rules of smoking. This page was generated at 04:41 AM. Wrap the brisket in a double layer of aluminum foil. This is the fat side that normally has a thick fat cap. Carve out most of the two large nuggets of fat on the sides, being careful not to separate the two muscle groups (the point and flat). Note:I used my iPhone for all of these photos. Brisket is one of the nine primal beef cuts. Our Privacy Promise, Terms of Service, Code of Ethics. Flat was a tad bit but only slightly dry. With the hooks, simply remove the metal rods and replace them with the included grill rack. To me it's the best of both worlds- plenty of bark w/o crutching, but speeds up the last home stretch of the cook and retains some au jus in the foil. Disclaimer:I have been a friend of the Pit Barrel Cooker company for a few years now. Apply the rub 2 to 4 hours before cooking. Hopefully, I will explain them enough that you can develop your own preferred method of cooking a whole packer brisket. As of this post at 8:35pm, the. This means that every time you visit this website you will need to enable or disable cookies again. To monitor the barrel temp and the temp of the meat I use a meat thermometer that transmits the information to a receiver. A quick dry brine the night before, then a health coating of ObeCue's Brisket Rub. Join us on Saturday 6th May from, For a timeless aesthetic that never goes out of fa, Surprise your mum with KitchenAid! Soak in you favourite barbecue sauce. Mix rub ingredients; black pepper, salt, and granulated garlic. Could you tell me what was the internal temp of the lit barrel whilst you cooked the brisket? (Times will vary depending on your elevation.) I let the bark tell me. Neither good for maintaining heat. Mix injection marinade ingredients. Required fields are marked *. 6. Pit Barrel Cooker "Texas Brisket Edition". Tip: You can hold a cooked brisket in a cooler for up to 6 hours. Put one hook up top in the point to hang on the bar, then have two other hooks placed lower in the flat part of the brisketthat hook into the bottom part of the hook directly above it. 2. When brisket is sliced thin, that thin layer of flavorful crust on each slice is quite divine. The Pit Barrel Cooker (PBC) is without a doubt one of the most popular commercial barrel smokers on the market. For this post, I think the internal temp was around 280-330. Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System. cup beef broth/consomm, beer, water, or other wrapping juice. These fees do not add to the price of purchase but they do help keep this site alive. Those that I've left too long that were hanging right above the charcoal end up getting the end of the flats overcooked. The food is placed in the barrel and then the barrel is placed over a fire. Re-insert the Pit Barrelrods (to control the ventilation), secure the lid, and continue cooking the brisket until it reaches an internal temperature of 200, for about 1-2 hours. Since pellet cooking is dry heat. Look at that bark! Maintain a constant temperature by following the manufacturers instructions and using a smoker that has been properly calibrated. Copyright 2020 Kitchen Warehouse, 2009 - 2020. Just take it out of the fridge about one hour before your start to cook it. I usually run briskets in the PBC at 275 to 290F. The flats especially can be very susceptible to drying out. AmazingRibs.com, owned and operated by Meathead, is by far the most popular barbecue and grilling website on the planet. There are a few ways to cook juicy beef brisket. Liquid smoke: I am not a fan but its up to you. Awet brineis whenmeat is soaked in seasoned salted water fora periodbefore cooking(preferably overnight) so that themeat can absorb the water and flavors before cooking. The cylinder barrel is extremely durable and can withstand extreme heat and fire when used in conjunction with charcoal grills. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. These fees do not add to the price of purchase but they do help keep this site alive. Using the sharpUltimate Chefs Knife, trim all but of the hard white fat from all sides of the brisket. When cooked, remove the brisket from the cooker and let rest for at least an hour either tented with foil or wrapped in a towel and placed in a cooler (without ice). Scientific friend once told me that after 162 degrees internal all the brisket does is lose moisture! Picture is at wrapping. Remove the brisket from the Pit Barrelto a large platter or sheet pan, remove the hooks, and wrap it fat-side-down in a double layer of heavy-duty foil, adding the broth/consomm, beer, water, or other wrapping juice before sealing the foil. rods (to control the ventilation), secure the lid, and continue cooking the brisket until it reaches an internal temperature of 200, for about 1-2 hours. 2.2k. Privacy Policy. The Good-One Open Range is dramatically different from a traditional offset smoker, placing the heat source behind and under the smokebox instead of off to the side. Hang the brisket from the rods in the centre of the barrel and secure the lid. Click here for our review on this unique smoker. After you have established and forgotten them, they are no longer a concern. I didnt do any mopping or any smoker temperature monitoring. Add your rub to coat all sides of your brisket, wrap in plastic wrap and place in the refrigerator for overnight or about 8 hours. Step 2: Trim your brisket if need by and apply the rub. Contact Us. Pit barrel cookers are also known as pit barrel boilers (PBC). I don't have the patience for long cook times, either, so after 2.5 - 3 hours I wrap each half with two pieces of butcher paper and finish the cooking in the oven. You may wonder how to cook brisket so that you wont end up with a tough and dry piece. beef brisket (s), full packer Olive oil Pit Barrel Beef & Game Rub cup beef broth/consomm, beer, water, or other wrapping juice Directions Light your Pit Barrel according to the instructions. You have to listen very closely. Warning! Now heavily season the meat with your homemade rub. It will without doubt result in pure and simple melt in your mouth and packed with flavor brisket. SMF is reader-supported. Product links. If your brisket has a layer of fat, trim down to 1/4 of an inch. A pit barrel cooker brisket no wrap is a type of food that is cooked in a pit barrel cooker. The thick part of the beef brisket is called the, "point" and the thinner part is called the, "flat". Our talented team of paid moderators will be with you shortly. If you are laying it flat on a different smoker, the time will be wildly off. Finally, slice off about of each of the long edges to remove any grey meat. Remove the brisket from the fridge about 30 minutes before cooking. Thank you! 2) Cooking fat side up may very likely leave you with a less than appetizing looking brisket. 2023 James Strange Sharing recipes with you. For this cook, I did this a few hours before cooking then put the meat back into the fridge. Remove the brisket from the foil, reserving the foil liquid, and separate the point from the flat by slicing through the layer of fat between them. Tried one of these little 2lb brisket flats I found at Walmart. Put brisket on the smoker. Can I please ask how much fuel you used and how often you added or changed it out? Shop our feed . Great brisket isn't about fancy rubs, mops, marinades or BBQ sauce. Here are Glanville's specific recommendations for using the Pit Barrel Cooker. A very small corner of the flat. Pit barrel cooker brisket on grate is a great way to cook a brisket. Start a fire and prepare the cooker. Favorite White Wine - Cakebread Chardonnay, Weber 22" Original Kettle Premium (copper), Weber 26" Original Kettle Premium (light blue), Brinkmann cabinet charcoal smoker (repurposed), (3) Maverick XR-50 4-probe Wireless Thermometers, ThermoPop, yellow, plus a few more in a drawer for gifts, ThermoWorks fridge & freezer therms as well, Kitchen Aide mixer & meat grinder attachment, Weber full & half chimneys, Char-Broil Half Time chimney, Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe), Drip 'N Griddle Pans, 22' Easy Spin Grate, and Elevated Cooking grate, by SnSGrills, Favorite summer beers: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold, Fav other beers: Zombie Dust (an IPA by 3 Floyd's Brewing), Austin Bros IPA, DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois, Fav cheap beers: Pabst, High Life, Hamm's & Stroh's, Most favorite beer: The one in your fridge, Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc. I would also put the old coals on top. Now they have an affiliate program where I can make a few bucks if you buy your Pit Barrel through this link: Buy a Pit Barrel Cooker here. Hey Sydney! Success. SmokingMeatForums.com is a community of barbecue and outdoor cooking enthusiasts dedicated to smoking meat. Beef brisket is a cut of meat from the chest of the animal. Sorry I'm a little late, but the last brisket I did on my PBC I didn't wrap at all. Started the cook at 9:30am. To allow the fat to render, the connective tissue and muscle fibers to break down you want long and slow cooking no one can give you an exact time but for the best results expect this to take 8 to 10 hours for a small brisket. If you disable this cookie, we will not be able to save your preferences. Set aside. I have an approx 1.50 lb pc of flat, ( I know small, but good marbeling though!). Aimee is a content writer for Kitchen Warehouse and a foodie at heart. Pulled off into faux cambro at 4:45pm. Hook the rod end of a second hook over the pointed end of the first, pull to apply tension, then insert the second hook through the meat until secure. When you buy through links on our site, we may earn an affiliate commission. Hickory and Apple wood. Click here to learn more about benefits to membership. You couldn't tell they were ever in contact with the charcoal. Started the cook at 9:30am. The drippings from the meat will add even more flavor as they hit the coals and simmer back up into smoke surrounding the meat. 2003 -2012 BBQ-Brethren Inc. All rights reserved. Its specifically a cut of meat from the breast or lower chest of a beef. I've had numerous briskets lay on the charcoal when hanging. This type of cooker is usually made out of a metal barrel. One question I have is, are most folks smoking brisket in multiple phases where you hang bare meat for some time at a certain temperature, then wrap in foil and go back for a second phase (difft temp and flat on grill)? Meathead's AmazingRibs.com promises to never sell or distribute any info about you individually without your express permission, and we promise not to, ahem, pepper you with email or make you eat spam. Did you leave the PBC cover off for 20 minutes after dumping your lit charcoal into the basket. to a large platter or sheet pan, remove the hooks, and wrap it fat-side-down in a double layer of heavy-duty foil, adding the broth/consomm, beer, water, or other wrapping juice before sealing the foil. Continue cooking the brisket until it reaches an internal temperature of 95C, about 1 to 2 hours. Cheers! Step 1: While the barrel smoker is preheating, remove the brisket from the fridge. At Urban Griller, I see a few. Remove any excess fat from each part of the brisket. Lightly coat all sides of the brisket with olive oil, followed by a liberal coat of the. The easiest and most versatile way to make delicious and flavorful dishes is to use the PBC. This is an easy way to create a tender cut but there is such thing as overcooking a brisket. Click here to read ourcomplete review. When visiting your local butcher, you are likely to find a wider meat selection than inmost supermarkets. Allow to rest for one hour. What are the trade offs? If that works, the problem lies elsewhere. This is a mindless brisket recipe. The bark is slowly but surely developing into a nice deep color. Target temp of 225 to 250F. 1 tbsp. Easier to hold because you really can't rush the cook time. Its best to wait about 40 minutes after setting it on an aluminum cookie sheet before tented it with foil. Please use them. Reinsert the probes into the point and flat, setting the high-temp alarms for 203F (95C). The small 31.5 x 29.5 footprint of the Grilla Pellet Smoker makes it ideal for use where BBQ space is limited, including on a condo patio. That way, there is a little more bark and no part of the meat is really close to the fire. This page was generated at 04:41 AM. Remove the brisket from the package, rinse gently with cold water and pat dry with paper towel. If youre looking for an excellent smoke flavor, smoked brisket is the best choice. Our talented team of paid moderators will be with you shortly. My pit barrel with the meat on runs 275 for 6 plus hours every time. For the longest time I didnt really bother with smoking brisket. Perfect. I think the Alto shaam max temp is 200 so should work out. Cook the brisket at a steady temperature. If you can't find butcher paper, look for an unprinted paper grocery bag. Although, if youre not a lucky owner of a vertical drum smoker or barrel grill you should cook your brisket fat side down for two main reasons. Its quite the sacrifice in hope of perfecting the craft of the perfect tender brisket. Tip: Wrap it as tightly as you can without piercing the foil. Do you wrap your brisket or leave it naked during the second half of the cook? Make your guests mouth water with this flavourful creation, cooked with patience, love, and the Pit Barrel Smoker. 4y As title states; my first time doing a butt on the PBC without wrapping. Many of the cuts will have been made in-house, making for a fresher cut of meat. Oh man this was tender. For your convenience we have listed a step-by-step smoked beef brisket recipe below as well as one of our most popular recipe videos. Thsi commission is what supports the site. flat parsley, finely shredded , and put the wrapped brisket on the grate with the sealed/crimp of the foil facing up. After about 30 minutes place brisket in a cast iron skillet and cover in bbq sauce. Add to the slow cooker with the browned brisket. Add the browned brisket to a slow cooker with the fat size facing up. The 30-gallon drum won out, creating the most even consistent temperature and airflow. I hang, let it run at 270ish. The other two channels are probes inserted into the brisket to monitor the internal . To help develop a smoke ring keep the barrel temp as low as you can until the internal temperature of the meat is 145 degrees F.Smoke rings do not add any flavor but they are pretty. Never-not one time has there been an issue. Brisket however, has been a 50-50 proposition. Costco once sold PBBs. Required fields are marked *. Click here for more about what makes this grill special. I added the grate to the Pit Barrel Cooker and laid the brisket flat in the center. I did not use a cooler or an oven to cool it down. Here we go. I used the Pit Barrel Cooker beef and game rub. Because its such a simple recipe, its simple to make at home. If you have questions related to barbecue or grilling, please post them to the comments section at the bottom of any page. Place the brisket flat on the grill and cook for 3-4 hours, or until the internal temperature of the brisket reaches 190 degrees Fahrenheit. Just an observation from the uninformed, I believe the reason for Paper adding time to the cook may be related to why cellulose insulation is made from recycled newsprint? Pork Shoulder, ribs, turkey . Click here to read more about our review process. For a better experience, please enable JavaScript in your browser before proceeding. Yes, they cook much faster than standard beef, but the results are always excellent. A huge part of Pitmaster Club is the fact that it is a thriving community of cooks who enjoy cooking and sharing. Join. Smoker, kitchen oven, Alto Shaam, etc. Fingers crossed. 2 cups barbeque sauce, vegetable broth, or beef broth (any prefered cooking liquid). Whiskey: Buffalo Trace, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig Toasted, Basil Hayden's. Fish sauce: Loaded with naturally occurring glutamates but a little goes a long way. Filled the PBC with a full basket of Kingsford Blue, and a 4 chunks of mesquite buried in the coals. *FREE DOMESTIC SHIPPING ON ORDERS $49.99 AND UP *Excludes AK and HI, Shop Now! But once again feel free to experiment. If you have a number of people coming over, this is the perfect slow-cooked meat recipe that can serve a hungry party crowd, not to mention put your drum smoker to good use. Slice the flat portion across the grain to cm thick, then cut the point into cubes. cup beef broth/consomm, beer, water, or other wrapping juice. Add the browned brisket toa slow cooker with the fat size facing up. Nevertheless, this is where immaculate drum smokers such as the Pit Barrel Cooker is able to make the art of smoking the perfect brisket a breeze. Recipe For The Perfect Grilled Skirt Steak With Chimichurri, Grilling Corn: A Guide To Perfectly Charred Kernels Every Time, How To Grill A Perfect Bubba Burger: Tips And Tricks For The Perfect Patty, The Perfect Guide To Grilling And Roasting Potatoes On The Grill, How To Grill Deer Sausage Perfectly: Tips And Guidelines For Delicious Results. Slice the flat portion across the grain to , then cut the point into cubes. I like buying brisket from Costco since they sell prime brisket for about the same price as my local grocery store sells choice brisket. Here is how I like to do it. You can always wrap it up later. Its the toughest meat for me and most cooks, and that is fine. Smoke the brisket until the internal temp reaches 170F (77C). By following the manufacturers instructions, you can quickly and easily make delicious smoked brisket. 12-16 buns. 4. Place it on a roasting pan and give it a few hours. Curious about your experiences with brisket on these barrel drum vertical hang cookers. This smoked brisket recipe uses a Pit Barrel Cooker and the results tick all of my boxes. After years of struggling with gout and arthritis, I have adopted intermediate fasting and a little bit healthier food choices. Serve and enjoy. The small 31.5 x 29.5 footprint of the Grilla Pellet Smoker makes it ideal for use where BBQ space is limited, including on a condo patio. Allow to rest for 20 minutes before slicing against the grain and serving. Brown sugar: I like it for pork but not for my beef rubs. Others are hooked on cooking brisket in a slow cooker. Its hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make their 22 Pro Cart a great alternative! Remove the brisket from the foil, reserving the foil liquid, and separate the point from the flat by slicing through the layer of fat between them. Ok to save the coals but the instructions to lite the coals do not recommend the method you are using. Its simply due to the patented technology and air circulation of our barrels. 2 tsp Tasmanian pepper berries or coarse black pepper (use fresh cracked pepper), cup beef stock, beer, water, or other wrapping juice. Be prepared to have the cut smoking all night + getting up to refill either pellets, charcoal or wood chips depending on your smoker. I prefer unwrapped all the way THEN wrap during the faux Cambro ride (Minimum 4 hours in cambro). I would be willing to bet a lot of BBQ joints finish them in the oven. I've only ever cooked four briskets, one of them being on the PBC. Members. Carve out most of the two large nuggets of fat on the sides, being careful not to separate the two muscle groups (the point and flat). Remove the rods from the Pit Barrel Smoker, install the grill grate, and put the wrapped brisket on the grate with the sealed/crimp of the foil facing up. It should not have been wrapped in foil, paper, or towels. I used three sheets of heavy duty aluminum foil, poured half a can of beef broth over the top and sealed it up. My experience wearing a continuous glucose monitor. Keep doing this until you have injected most areas of the meat. The flavor is intense, and your guests will enjoy it. Bottom line - cooking time and moistness should guide your decision. My criteria for the best brisket are tender brisket, juicy brisket, a mild smoke flavor, and thin bark. *Gift Cards do not count towards total order value*. I just KNEW you had to be a Texas boy when I saw the picts. Same principle as why sweating helps us cool off on a hot day. Click here to read our detailed review of the PK 360 and get a special AmazingRibs.com price! Neat please. Also it seems that with the wide open air vent you are burning fast and furious and exhausting the coals too early .. thus not lasting long. If you re-visit the PBC website try their method of lighting coals. You must log in or register to reply here. Beef brisketcan be cooked fast for a tenderandsliceable piece of meat, or cooked low and slow for fork tenderpulledbrisket. If you click on a link to purchase a product, we will collect a finders fee. Remove the brisket from the package, rinse it gently with cold water, then pat dry with paper towel. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. Its a great product and a great company. I used Big Bad Beef Rub*. On the Pit Barrel Cooker (PBC), I have had great success with most cuts of meat. We recommend products based on quality and price, not on fees. No wrap - Simply takes too long. Water, beef base, soy sauce, Worcestershire sauce, and fish sauce. It's pretty easy to hold a brisket when it's done. Remove the brisket and wrap it in butcher paper. KARUBECUE. Sprinkle the cut meat lightly with. For more information, please see our On most backyard stick burners, it should probably go fat side up. all have a success rate of 90%+. In order to post comments, please make sure JavaScript and Cookies are enabled, and reload the page. Smoking the Beef Ribs Set your pellet grill to 225 F. My pellet grill has a "swing" mode that allows for more smoke output. Top posts february 11th 2021 Top posts of february, 2021 Top posts 2021. help . Coals are usually done by now. Would love your thoughts, please comment. Thanks for responding, How much fuel did you use during your cook? If I have a Kamado, would I be able to hang it vertically if it was the same design as a wall hanging? Buying your PBC through this link is no extra cost to you but it gives me a few bucks for typing all this stuff up and running the blog. Fat side down on charcoal pits if the fire is directly below the meat. for you. These folks tested over 29 different barrel designs and sizes to find the perfect one. In a medium bowl, stir together the Worcestershire sauce, mustard,brownsugar,ketchupand chili powder untilcombined. I am thinking about getting a PBC, or maybe the BHC (because of the feature of lifting off the barrel to access the charcoal pit). You may wonder how it is possible to create the same results without having to slow cook. Some are better then others but all are good. To serve, add to hotbunswith crispcoleslaw or over mashed potatoes. . Smokers should be stored in a clean, dry space. This is usually the non-PID mode on your pellet smoker. Wrapped at 315pm, at 170 degrees. Wrap the potatoes individually in tinfoil with 1 tbsp. Remove the brisket from the grill and let it rest for 10-15 minutes before slicing and serving. Lightly coat all sides of the brisket with oil, followed by a liberal coat of the prepared rub. Then I cut my brisket in two, about where the point runs out and hang each piece separately. Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. We extend this right to anyone, EU resident or not. I think these turned out ok, so I went with it! I love cooking on the Pit Barrel Cooker. Often, but not always, if you purchase a product after clicking a link on our site we get a finder's fee. Whether. Instead, allow at least 90 minutes if not 2+ hours for a well-rested beef brisket. Mostly because I knew it was one the hardest meats to cook. I don't see why it would matter. By accepting all cookies, you agree to our use of cookies to deliver and maintain our services and site, improve the quality of Reddit, personalize Reddit content and advertising, and measure the effectiveness of advertising. This picture above is at time 0 on the smoker. The Pit Barrel Cooker Company, a veteran-owned US business firmly places the emphasis on ease of use with this popular "set it and forget it" drum smoker. You want the meat to be tender, but not mushy. Lightly coat all sides of the brisket with olive oil, followed by a liberal coat of the. The longer you hold it, the better the results. Injecting a beef brisket serves two purposes. This picture is 4 hours into the cook. For me, 200 F usually is good for me. Click here to read more about our review process. GDPR requires that we be willing to delete any info we have about an EU resident if you request it. Many merchants pay us a small referral fee when you click our buy now links. At that point, with the meat wrapped, heat is heat. Preheat the pit barrel cooker to 250 degrees Fahrenheit. Continue cooking until you reach your desired internal temperature. Then drizzle with some of the reserved foil liquid. The brisket looked great. We go a step further. You are using an out of date browser. I do spritz with a mixture of half worcestershire sauce and water each hour in the PBC. After 2 hours of foiled smoking the beef brisket was at 200 degrees. Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. Meat dryness depends on initial meat quality, fat content (marbling) etc. For me that is usually around 170 give or take. South Louisiana, on the Mississippi River, Nice weather so Ribs, Brisket, Tallow & Fattie. As of this post at 8:35pm, the Pit Barrel Cooker is still holding at 270 degrees on initial load of charcoal. We will walk you through what brisket is, picking the perfect beef brisket, brining or not brining, andhow to cook brisket. , trim all but of the hard white fat from all sides of the brisket. You may also want to check out my smoked chuck roast recipe. If cooking in a drum smoker or barrel grill like the Pit Barrel, the environment created inside is humid so it is not necessarytobrineyour briskettoachieveamazing results. More & chewier bark mostly. of olive oil and some salt and pepper for flavor. Buy the big packer brisket, pour some rub on top, triple hang it on the Pit Barrel Cooker until the internal temperature of the thickestpart is over 160 degrees (less than 180) and has a nice color bark.
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